Main CourseDinner

Classic Amatriciana

Name: Classic Amatriciana
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 150 g guanciale cut into 1/4-inch thick strips; 1 tbsp olive oil; 0.5 tsp dried red chili flakes; 0.25 cup dry white wine; 800 g canned peeled whole tomatoes crushed by hand; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup pecorino romano cheese grated; 400 g pasta such as bucatini or spaghetti

Experience the rich, savory depth of this classic Roman Amatriciana, featuring perfectly rendered guanciale, sweet San Marzano tomatoes, and a fiery kick of chili. This simple yet elegant pasta dish delivers a symphony of flavors and textures, culminating in a satisfying, cheesy finish with Pecorino Romano.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 663 kcal

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

150 gguanciale, cut into 1/4-inch thick strips
1 tbspolive oil
0.5 tspdried red chili flakes
0.25 cupdry white wine
800 gcanned peeled whole tomatoes, crushed by hand
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.5 cuppecorino romano cheese, grated
400 gpasta, such as bucatini or spaghetti

Equipment

Large skillet or Dutch oven · Slotted spoon · Plate · Paper towel · Wooden spoon · Large pot · Grater

The method

Step by step

1
Place the guanciale cubes into a large, cold skillet or Dutch oven.
Cook’s note: Starting with a cold pan is crucial for slowly rendering the fat from the guanciale, ensuring it becomes perfectly crispy without burning.
2
Set the skillet over medium heat and cook the guanciale, stirring occasionally, until it is deeply golden brown and crispy, and most of its fat has rendered, about 8-10 minutes.
About 9 min
Cook’s note: The guanciale should be crunchy but not brittle. Adjust heat as needed to prevent scorching.
3
Remove the crispy guanciale from the pan using a slotted spoon and transfer it to a plate lined with a paper towel, leaving the rendered fat in the pan.
Cook’s note: Reserving the guanciale separately ensures it stays crispy when added back to the sauce later.
4
Assess the amount of rendered fat in the pan; if there is more than 1 tablespoon, carefully pour off the excess, leaving just enough to lightly coat the bottom.
Cook’s note: Too much fat can make the sauce greasy, while too little won't properly carry the flavors.
5
Add the olive oil and dried red chili flakes to the pan with the rendered guanciale fat.
6
Sauté the chili flakes for 30 seconds until they become fragrant, then pour in the dry white wine.
About 1 min
Cook’s note: The brief sauté of chili flakes awakens their flavor and heat. Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
7
Deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon, and continue to cook until the wine has mostly evaporated, about 2-3 minutes.
About 2 min
Cook’s note: Deglazing adds a layer of complex flavor to the sauce from the caramelized bits at the bottom of the pan.
8
Pour in the canned peeled whole tomatoes, crushing them with your hands as you add them to the pan, then stir in the salt and black pepper.
Cook’s note: Crushing whole peeled tomatoes by hand provides a more rustic texture than using diced tomatoes.
9
Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook, stirring occasionally, for 20 minutes, or until it has thickened slightly and the flavors have melded.
About 20 min
Cook’s note: A slow simmer allows the tomato flavor to deepen and sweeten, creating a richer sauce.
10
While the sauce simmers, bring a large pot of generously salted water to a rolling boil and cook the pasta according to package directions until al dente.
About 10 min
Cook’s note: Salting the pasta water is essential for flavoring the pasta from the inside out; it should taste like the sea.
11
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water.
Cook’s note: This starchy water is a secret weapon for emulsifying the sauce and helping it cling beautifully to the pasta.
12
Drain the cooked pasta and immediately add it to the simmering sauce along with most of the crispy guanciale.
Cook’s note: Adding the pasta directly to the sauce allows it to absorb the flavors and finish cooking in the sauce.
13
Toss the pasta and sauce together vigorously to combine, adding a splash of the reserved pasta water if needed to achieve a silky, well-coated consistency.
About 1 min
Cook’s note: The pasta water helps create a glossy, cohesive sauce that adheres perfectly to each strand of pasta.
14
Stir in half of the grated Pecorino Romano cheese until it melts into the sauce.
About 1 min
Cook’s note: Pecorino Romano adds a sharp, salty, and tangy depth that is characteristic of authentic Amatriciana.
15
Serve the Amatriciana immediately in warm bowls, garnished with the remaining crispy guanciale and a generous sprinkle of additional Pecorino Romano cheese.

Per serving

Nutrition

30%Score

Calories: 663.3kcal
Protein: 27.3g
Carbs: 82.6g
Fat: 23.2g
Fibre: 5g
Sugar: 10.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

For an even more authentic touch, seek out San Marzano tomatoes, known for their balanced sweetness and low acidity. While guanciale is traditional, good quality pancetta can be used as a substitute if guanciale is unavailable. Serve with a simple green salad and a crusty baguette to sop up every last bit of sauce. A robust red wine, like a Chianti or Montepulciano d'Abruzzo, pairs beautifully with this dish.

Storage

Store leftover Amatriciana in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of water or chicken broth to loosen the sauce if needed, until heated through. Avoid overheating to prevent the pasta from becoming mushy.